Pane di Genzano
After getting talked into buying Dan Leader's book, Local Bread, and perusing it, one bread stuck in my mind that I felt I had to try - Pane di Genzano. I had planned to bake today and decided to give it a shot. The results are shown in the photographs...
I basically followed Leader's recipe, using my 100% rye starter rather than a white bread flour starter. Unlike some of the horror stories others have told, the dough came together pretty well (I did use KA bread flour though which is relatively high in protein). While fragile, I was able to work with the dough without excessive degassing. The delicacy of the dough encouraged light, quick handling movements.
The crumb is very open and the loaf is very light for its size. I can easily see how it would make a spectacular pizza or ciabatta dough (without the bran). As suggested by others, it does make spectacular, crispy, light bruschetta.
I found this a very educational dough in that it is the wettest loaf (73% hydration as I calculate it) that I have made. (I routinely make ciabatta at 85 percent but that is different since this involves linen lined wicker and all the potential related headaches). I find the plain bread less appealing than other breads I routinely make but it is good with food and the light, airy crumb and the bruschetta are quite appealing. I heartily recommend giving this a try. It probably won't become your go to bread but it is a nice and impressive change of pace!